Pat tuna steaks dry with paper towel. In a shallow dish, whisk together 2 tbsp soy sauce, 1 tsp sesame oil, grated ginger and minced garlic. Add tuna and turn to coat. Marinate at room temperature for 10 minutes (or up to 30 minutes in refrigerator).

Sear

Heat a heavy skillet (cast iron preferred) over high heat until smoking slightly. Add 1 tbsp vegetable oil and swirl. Season tuna lightly with 1 tsp salt and 1/2 tsp black pepper. Place tuna in the hot pan and sear 45–60 seconds per side for rare (center still deep pink). For 1-inch steaks, total sear time will be about 2 minutes (including sides). Remove and rest 2 minutes, then slice thinly across the grain into 1/4-inch slices.

Sweet Asian Slaw

In a large bowl combine shredded green cabbage, red cabbage, shredded carrot, sliced green onions and chopped cilantro. In a small bowl whisk rice vinegar, honey, toasted sesame oil, lime juice, 1/2 tsp salt and 1/4 tsp black pepper until sugar is dissolved. Pour dressing over slaw and toss to coat. Let sit 10 minutes to soften and marry flavors. Taste and adjust salt or lime as needed.

Cusabi (Wasabi Cucumber Sauce)

Seed and finely dice cucumber and squeeze lightly in a paper towel to remove excess water. In a bowl combine 1/2 cup Greek yogurt (or mayo), 1 tsp wasabi paste (start with less if unsure), 1 tsp lime juice, 1/2 tsp soy sauce, 1/2 tsp sugar and 1/4 tsp salt. Stir in diced cucumber. Taste and adjust wasabi for desired heat. Chill while finishing other components.

Beans & Rice

Cook Rice

Rinse 1 cup rice until water runs clear. In a saucepan combine rinsed rice, 2 cups water, 1 tsp olive oil and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with fork.

Prepare Beans

While rice cooks or resting, heat a small saucepan over medium. Add drained black beans, 1/4 tsp cumin and 1/4 tsp chili powder. Warm, stirring gently, 3–5 minutes until heated through. Squeeze a little lime if desired and season with salt to taste.

Assemble Tacos & Serve

Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable. Lay a tortilla on a plate, spoon a tablespoon of rice and a tablespoon of beans near the center if serving alongside or inside the taco (optional). Place 3–4 slices of seared ahi across the tortilla. Top with a generous mound of sweet Asian slaw and a drizzle (about 1–2 tsp) of cusabi sauce. Sprinkle with sesame seeds and extra cilantro leaves. Serve with lime wedges on the side and remaining beans and rice.

Repeat to make 8 tacos. Leftover tuna should be consumed promptly or refrigerated and used within 24 hours.